ARSACAO

Arsacao nace de la inquietud, de las ganas 
de aprender y de compartir.

El proyecto surge en el restaurante Arsa, donde Bea y Rodri crean un chocolate con identidad propia, uniendo sus raíces a través de la cocina.

Andalucía se refleja en los matices de las botas jerezanas, con grué impregnado en Palo Cortado.

La Rioja aparece en los aromas del campo y la vedimia, con laurel quemado sobre
 sarmientos de tempranillo.

El origen lo aporta Chema, con el cacao Porcelana Blanca de Finca La Rioja en México, una variedad casi extinta que aquí se recupera y reinvidica.

El nexo de unión y la técnica corre a cargo de Juan Ángel, de Kankel, maestro chocolatero especializado en Bean To Bar y comercio justo.

El resultado: tres territorios, un chocolate.

90% Cacao ecológico porcelana Blanca
de Finca la Rioja

Mín 75gr

14€

WANT TO KNOW MORE?

IF YOU WANT YOUR TABLET, COME AND SEE US OR WRITE TO US

Juan Ángel Rodrigálvarez

Master Chocolatier

Best Pastry Chef of 2010, awarded by the Royal Spanish Academy of Gastronomy; Member of the Rimini National Team 2007 (Gold); MIP at Madrid Fusion, Lifetime Achievement Award for Research and Development; International Chocolate Taster; Secretary of the Spanish "Bean to Bar" Association; and "Bean to Bar" Trainer. In short, a true master of the chocolate world. Follow him at: www.kankelcacao.com

Chema Pascacio

Producer and post-harvest expert

Distinguished for putting the country's fine aroma cacao on the international map, he manages Finca La Rioja, a family-run farm of just 7 hectares located in the municipality of Cacahoatán, Chiapas. The hallmark of his farm is the cultivation of the nearly extinct single-varietal Criollo Porcelana Blanca cacao. Could we be any luckier to work with his cacao? Follow him at: @finca_la_rioja_mexico

Arsa

Cocineros

Well, I think you already know us, right? Passionate, enthusiastic, and sometimes with slightly unusual ideas. Why make chocolate? Because learning, playing, experimenting, having fun, and discovering incredible projects like Juan Ángel and Chema's is undoubtedly the best part of our profession.